Oh, growing up with a garden (where children are included) means the kids get a chance to try things super-fresh. I did the same thing as a child, and my children will go to the garden to pick their snacks too.
Idk what it is but my kids will snack straight out of the garden, or even volunteer onions that come up in our brush pile. But the minute I cut those veggies and bring them in the house for dinner they're not interested 🤣
Hello , my name is Donna I am from Ketchikan,Alaska and I watched your video where you two went and hiked in to check on your friends after the hurricane and that just melted my heart 🥰🇺🇸I am a new subscriber now. Let me tell you a little about me I drove cab 🚕 for 8 years and had done many a charters with folks all over our globe and I got especially excited when I found out that they were from states and our counties that are on my list to travel to I’ve always wanted to go to North and South Carolina and I’ve meet several from both N & S and they showed me pictures of your beautiful state 🥰that makes me want to go even more so just before I quit driving cab 7/2024 I meet folks from north and south drove them to Herring Cove Potlatch Park Totem Heritage etc., I was born here in Ketchikan I am Tlingit/Haida and some Canadian my tribe has been on this island for over 10,000 years My husband son and I love to hike the mountains here and there’s a waterfall around 200 ft tall we’ve been going back there for 22 years and never seen anyone back there our good friend is a correctional officer up at the jailhouse and he and his son goes with us all the time unless he’s on day shift duty if he’s on night shift he goes with us and he always brings a gun or rifle to scare bears away so far haven’t seen one and it’s because no fish spawn there but you never know when one will just mosy on in 😅 we have hunting rifles etc., but we leave them at home when he can go with us. Anywho a little about me in a nutshell 😅😀
Just another tip if you're making coleslaw a day or more ahead - mix up some extra dressing for it at the same time if your family enjoys a creamy coleslaw. A day after it's been in the fridge, it will need a good mix again and might need some added dressing for that creaminess. We like to add a few dashes of celery seeds to our dressing, too. But Bri - that meal looks heavenly and it's so wonderful to see not only that your children love garden-fresh foods, but also you're helping dispell the mindset that it has to be difficult if it's homemade. Thank you!
I'm glad you spoke up about the green beans. I tried to do some research on the best kind for dilly beans, tuned in to your video and you gave me the answer. 😊
Hi Bri, you are my favorite person to watch cook. I love the way you don’t rush and you explain everything so thoroughly. I usually try to make the things you show! I’m not a good cook! I have never had kale. I want to try it now! I ❤your stories that go with your cooking! Your children are so blessed and are fed so well and healthy. Just want to thank you! 🙏 Have a great weekend! Please say a prayer for Houston we are in a mess from the hurricane! Going on 5-6 day of no power for most people we just got ours back on! I had went to Costco the week before and stocked up. Lost everything in are drive/freezer and deep freezer. Are electric system is just in mangles. Thank you so much, God bless you and your family. BRW, so glad to see you happy and more rested.
Thanks for sharing your recipes today. I've been planting to tell you that I love your Eastfork pottery collection. In fact, I'm kind of jealous. It's so nice that you live right near where they're that you have access to them readily. Enjoy your meals.
Thank you for the inspo!! I keep looking at all the Kale and wish I could just whip up a salad without looking up something fancy. Can't wait for dinner!!! Can't wait for your next garden recipe video!!!
I just harvest beans n kale from garden. So I am now cleaning them. And I turned on your you tube. And guess what!!!!! You are talking garden to table. Love the idea of kale salad. I am doing quinoa/ kale salad. So good. With a similar dressing you make. My beans I am boiling and adding saute onion and fried bacon to beans. Enjoy this garden to table !😊
Try Monk Fruit sugar. It comes in white and golden . It is delish and no calories. It doesn’t spike the glucose. And the kids will love it. Great alternative to cane sugar.
For me, this is a favorite video also. You look so totally in your element. Besides it’s great to see not every maal has to be an overcomplicated meal to be good. I really like the simple stuff which gives the taste from the fresh vegetables as it is.And that’s why I have an allotment. So thank you for inspiring me with your knowlegde and enthousiasm.
Oh my everything is so yum. I have recently added celery seeds ro my creamy coleslaw, just a bit like for that size bowl about a teaspoon and my goodness you should try it. It just gives it a little kick subtley. I am craving fresh garden anything right now!! Yum everything. I just loved this video too. hugs
We salt like Bri does and macerate the cabbage and carrots, let sit for 30 min to release the water, drain, squeeze the liquid out and then dress. It is so crispy, creamy and not swimming wet with a ton of released liquid.
I love my coleslaw exactly like you made yours, but without the carrots most if the time. I'm originally from WV, and that's the way my mammaw always made her coleslaw.
my favorite salad because I can prepare it ahead time: Layered Salad with Walnuts From the Kitchen of: Lorita Sutton serve 8 Ingredients: 1 cup whole walnuts 1 tsp. canola oil 1/4 tsp. garlic salt 1/8 tsp. dill weed Dressing: 3/4 cup mayonnaise 1/2 cup sour cream 2 Tbls. chopped green onions 1 Tbls. lemon juice 1/4 tsp. salt Recipe instructions: In small bowl, toss walnuts, oil, garlic salt and dill weed. Spread in single 2 tsp. chopped fresh parsley layer in an ungreased 15 x 10 x 2 inch baking pan. Bake at 350 degrees for 8 to 10 minutes or until golden brown, stirring once. Cool. For salad you will also need 5 cups shredded lettuce, divided. 8 cherry tomatoes , halved and 1 cup (4 oz.) shredded cheddar cheese. 1 package (10 oz.)frozen peas, thawed. In a 2 1/2 qt. bowl, layer 2 cups of the lettuce, tomatoes, cheese and peas, 3/4 cup walnuts and remaining lettuce. In small bowl combine the dressing ingredients. Spread 1 cup of the dressing over the top of the salad (do not toss). Cover and refrigerate salad and remaining dressing for several hours or overnight. Just before serving, top with remaining dressing and walnuts.
This is one of my favorite videos you've made too! I would love more garden to table recipes. Currently we're growing sugar snap peas, green beans, chard, and beets and carrots. Any recipes you have that involve those would be wonderful. Especially for the sugar snaps. Not sure how to eat those except raw.
Hey Bri , my friend HATED Coleslaw, too😝! We were invited to a cookout , the Host had made the same style. Steve couldn't get enough of it 🤭. Delish 🎶. JO JO IN VT 💞
CHICKEN POT PIE Serves: 6 Prep time: 30 minutes Cook time: over 1 hour total Ingredients: PASTRY: 2 cups all-purpose flour 1 tsp. salt 1 1/2 cups butter, chilled and cut into thin slices 3 Tablespoon shortening 1/3 cup ice water Glaze: 1 egg yolk & 1 Tablespoon water to brush on top of pie Directions: In large bowl, combine flour and salt. Using pastry blender, cut in butter and shortening until mixture resembles coarse meal (work quickly so the butter does not soften). Sprinkle with ice water; rapidly blend together with a fork. Gather the dough into a ball, then flatten into a circle. Wrap in foil or handi-wrap: chill at least 3 hours or overnight. Ingredients - FILLING: 2 quarts water 1 broiler/fryer chicken(3 to 4 lbs.), cut up or your favorite chicken parts to 3-4 pounds chicken. 1 bay leaf and 1 garlic clove, minced 1 1/2 cups fresh or frozen cut green beans 1 1/2 cups thinly sliced carrots 1 cup diced peeled potatoes 1/2 teaspoon dried basil 1/2 cup sliced fresh mushrooms 1 package (10 oz.) frozen peas 1 can(16 oz.)whole tomatoes, drained and chopped 4 Tablespoons butter 1/4 cup all-purpose flour 1 cup heavy cream or Half & Half 2 egg yolks Salt and pepper to taste 6 pots (4 inch diameters)washed or 1 large pot or deep dish pie pan Vegetable oil Aluminum foil For filling, place chicken, water, bay leaf, and garlic in Dutch oven. Bring to a boil; reduce heat and cook for 30-40 minutes or until chicken is tender (You can do this the night before). Remove and debone chicken; set aside. Skim fat off from the stock. Add beans, carrots, potatoes and basil; cover and simmer 12-15 minutes or until vegetables are tender. Add mushrooms, peas and tomatoes; cover and simmer 3-5 minutes. Drain vegetables and reserve stock; set aside. Melt butter in another large kettle. Whisk in flour and cook until bubbly; stir in 1 1/2 cups of reserved stock. Freeze remaining stock. In a small bowl, stir together cream and egg yolks. Whisk into the sauce; remove from heat. Season with salt and pepper. Gently fold in reserved chicken and vegetables. To assemble pot pies you can make individual one or 1 big one but it will take longer to bake, brush pot(s) with oil. Line each pot with a 15 inch x 12 inch piece of foil; pressing the foil gently down into the pot and being careful NOT to tear it. Fill each pot with about 1 1/2 cups of the filling; leave about 1/2 inch headroom; set aside. Roll pastry to 1/8 inch thickness; cut into six 6 inch circles. Place 1 circle on each pot, turn down the edges and flute the ends. Cut 3 small steam holes in the center of each pastry. In small bowl, lightly beat glaze ingredients; brush on top of each crust. Place pots on a baking sheet. Bake at 425 degrees for 30-35 minutes or until crust is browned and the filling is hot and bubbly. Place one stick with seed packet in each pot before serving.
Yum!! ❤ I love these kind of videos! It helps with what can be done with the “garden to the kitchen!” I can wait to get my garden going on our new family property! Hoping house will be started in September! We thought it would start in July!😢 But it moving forward!!
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
Your children are the only ones I have ever seen that munch fresh veggies and herbs right from the garden. They are fearless!
They are taught!
Oh, growing up with a garden (where children are included) means the kids get a chance to try things super-fresh. I did the same thing as a child, and my children will go to the garden to pick their snacks too.
Idk what it is but my kids will snack straight out of the garden, or even volunteer onions that come up in our brush pile. But the minute I cut those veggies and bring them in the house for dinner they're not interested 🤣
Hello , my name is Donna I am from Ketchikan,Alaska and I watched your video where you two went and hiked in to check on your friends after the hurricane and that just melted my heart 🥰🇺🇸I am a new subscriber now. Let me tell you a little about me I drove cab 🚕 for 8 years and had done many a charters with folks all over our globe and I got especially excited when I found out that they were from states and our counties that are on my list to travel to I’ve always wanted to go to North and South Carolina and I’ve meet several from both N & S and they showed me pictures of your beautiful state 🥰that makes me want to go even more so just before I quit driving cab 7/2024 I meet folks from north and south drove them to Herring Cove Potlatch Park Totem Heritage etc., I was born here in Ketchikan I am Tlingit/Haida and some Canadian my tribe has been on this island for over 10,000 years My husband son and I love to hike the mountains here and there’s a waterfall around 200 ft tall we’ve been going back there for 22 years and never seen anyone back there our good friend is a correctional officer up at the jailhouse and he and his son goes with us all the time unless he’s on day shift duty if he’s on night shift he goes with us and he always brings a gun or rifle to scare bears away so far haven’t seen one and it’s because no fish spawn there but you never know when one will just mosy on in 😅 we have hunting rifles etc., but we leave them at home when he can go with us. Anywho a little about me in a nutshell 😅😀
Thank you, Bri, for sharing these recipes and knowledge both that you and Arthur share.
You are appreciated and loved.
"Mama let me help you" 😍 So sweet it melted my heart!
Just another tip if you're making coleslaw a day or more ahead - mix up some extra dressing for it at the same time if your family enjoys a creamy coleslaw. A day after it's been in the fridge, it will need a good mix again and might need some added dressing for that creaminess. We like to add a few dashes of celery seeds to our dressing, too. But Bri - that meal looks heavenly and it's so wonderful to see not only that your children love garden-fresh foods, but also you're helping dispell the mindset that it has to be difficult if it's homemade. Thank you!
I'm glad you spoke up about the green beans. I tried to do some research on the best kind for dilly beans, tuned in to your video and you gave me the answer. 😊
One of your BEST videos in awhile. THANKS AND GOD BLESS.
Great garden to table meals. Thanks for sharing.
Great video, Bri! I love garden to table videos the best!
I always feel so rich when I can go to the garden and get a meal to serve the family 🎉. That's a very beautiful meal and delicious 🎉
Hi Bri, you are my favorite person to watch cook. I love the way you don’t rush and you explain everything so thoroughly. I usually try to make the things you show! I’m not a good cook! I have never had kale. I want to try it now! I ❤your stories that go with your cooking!
Your children are so blessed and are fed so well and healthy.
Just want to thank you! 🙏
Have a great weekend! Please say a prayer for Houston we are in a mess from the hurricane! Going on 5-6 day of no power for most people we just got ours back on! I had went to Costco the week before and stocked up. Lost everything in are drive/freezer and deep freezer. Are electric system is just in mangles.
Thank you so much,
God bless you and your family. BRW, so glad to see you happy and more rested.
Such a refreshing video! Enjoyed this time with you in the Kitchen (and garden).
My favorite type of meal! Thank you for the sunshine you all bring to my day🤩
Green beans were my favorite veggies as a kid. I still love them today. Great cooking video, Bri
Fresh vegetables from your garden are the best. 💚❤️💚❤️
Fantastic video on using fresh produce. Thanks for sharing! Blessings to everyone 🤗🇨🇦
I love putting pineapple and celery seeds in my coleslaw. Nothing better than from the garden fresh veggies. I love this time of year. ❤
❤I'm absolutely loving these type videos!!❤❤ Always good to hear new ideas of what to cook; garden to table!!❤ Thank you!!!❤
Great meal from the garden. ❤
What a great video, Bri. It’s so good to see you in your element with a great big broad smile on your face. 💕🙏🏻
Made the kale salad today and I could eat the whole bowl😂 So good!
This was very helpful! Love cooking from the garden videos!❤❤❤
Wow I thank God for blessing you guys!
There is NOTHING better than fresh picked cabbage, still warm from sunshine!
Bri, this was a wonderful teaching video. You are truly a great mom. May God bless you and your family. 🙏🏽
I really enjoy your garden to table videos.Thank you for sharing!
LOVE this video! I am always looking for ways to use my fresh veggies from my garden! Thank you!
Thanks for sharing your recipes today. I've been planting to tell you that I love your Eastfork pottery collection. In fact, I'm kind of jealous. It's so nice that you live right near where they're that you have access to them readily. Enjoy your meals.
Loved this video. You cook like we do!! Sweet kiddos!!
Such a joy to see you all!
Love your videos and your sweet family!❤
Please share the link for those cute bowls! God bless you Bri!👑
Girl! You do not ever disappoint! Thank u! This is my favorite topic and almost no one I watch shows non preserving recipes! Thank you🌸
Yummy, I just love walking outside into the garden and coming in and cooking up delicious food❤😊we pickled cucumbers today😁thank you for sharing Bri
Love this cookin video!
Do more please😀
You look happy, and that a great thing to see!
Continued blessings to you and Art…🧡 +kiddos.
Thank you for the inspo!! I keep looking at all the Kale and wish I could just whip up a salad without looking up something fancy. Can't wait for dinner!!! Can't wait for your next garden recipe video!!!
I hope all is well between you and Art and rest family.. I have been praying for you and your husband and family
Finally, someone who knows how to use a salad spinner!!! 👍
That Coleslaw is just like my mom used to make but she would add red apples!❤
I like to cut up just a piece of bacon to cook my green beans in, sometimes I'll even put some fried onion in there.
Missyou!
I love watching you make use of what you are growing! I do that too. We have had fresh potatoes for the last few weeks. It is fabulous!
I just harvest beans n kale from garden. So I am now cleaning them. And I turned on your you tube. And guess what!!!!! You are talking garden to table.
Love the idea of kale salad.
I am doing quinoa/ kale salad. So good. With a similar dressing you make.
My beans I am boiling and adding saute onion and fried bacon to beans.
Enjoy this garden to table !😊
You have the perfect kitchen!!
Bri please make more of these!
Love this video. Learning to cook, and loving how you walk us through!!! Awesome
Love those Barry’s crazy cherry tomatoes!! ❤
Try Monk Fruit sugar. It comes in white and golden . It is delish and no calories. It doesn’t spike the glucose. And the kids will love it.
Great alternative to cane sugar.
Thank you for sharing how you go from garden to making dishes and eating them. Love it❤ Such a wonderful family you are! Can't wait for next video! 😊
For me, this is a favorite video also. You look so totally in your element. Besides it’s great to see not every maal has to be an overcomplicated meal to be good. I really like the simple stuff which gives the taste from the fresh vegetables as it is.And that’s why I have an allotment. So thank you for inspiring me with your knowlegde and enthousiasm.
Great video Bri❤ I have a bunch of zucchini to cook and grate for bread!!! Oh I cant forget relish!!!
Bri you are such a good cook very efficient and excellent knife skills
Thank you for a new cooking with Bri video!!! Yeh! God bless!
SO good to see you and all! (Just can't do 😔 kale.) Might try again thx to you.❤
The coleslaw dressing is my favorite!!!
Definitely want to see onion rings. Thx Bri.
Great video bri!! Need more of these!!❤😊
Thx for the cookin skills! Haven’t seen u cook in awhile. It ALL looks yummy… no kids helping?
Your garden looks so nice.
Thx Bri…😍
Oh my everything is so yum. I have recently added celery seeds ro my creamy coleslaw, just a bit like for that size bowl about a teaspoon and my goodness you should try it. It just gives it a little kick subtley. I am craving fresh garden anything right now!! Yum everything. I just loved this video too. hugs
We salt like Bri does and macerate the cabbage and carrots, let sit for 30 min to release the water, drain, squeeze the liquid out and then dress. It is so crispy, creamy and not swimming wet with a ton of released liquid.
Love this video. Brings back memories.
These look delicious!
I love your cooking and garden videos
Awesome preparation and presentation.
This was a fun video to see you in the garden, cleaning the kale, and creating a meal. Looks tasty! Nicely done.
Love watching you cook
I always learn so much from you!
Yum yum! It all looks delicious. 😋
I love my coleslaw exactly like you made yours, but without the carrots most if the time. I'm originally from WV, and that's the way my mammaw always made her coleslaw.
I don't know how I missed this video. Thanks for sharing your recipes. I missed watching your channel and started searching for you.
Great video!
Great video. All looks yummy.
Bri I really enjoyed this video and everything looks delicious
Wonderful video!
This was so fun Bri. Ty.
Looks delicious!!😊❤
Loved this ❤
my favorite salad because I can prepare it ahead time: Layered Salad with Walnuts From the Kitchen of: Lorita Sutton serve 8
Ingredients:
1 cup whole walnuts
1 tsp. canola oil
1/4 tsp. garlic salt
1/8 tsp. dill weed
Dressing:
3/4 cup mayonnaise
1/2 cup sour cream
2 Tbls. chopped green onions
1 Tbls. lemon juice
1/4 tsp. salt
Recipe instructions: In small bowl, toss walnuts, oil, garlic salt and dill weed. Spread in single
2 tsp. chopped fresh parsley
layer in an ungreased 15 x 10 x 2 inch baking pan. Bake at 350 degrees for 8 to 10 minutes or until golden brown, stirring once. Cool. For salad you will also need 5 cups shredded lettuce, divided. 8 cherry tomatoes , halved and 1 cup (4 oz.) shredded cheddar cheese. 1 package (10 oz.)frozen peas, thawed. In a 2 1/2 qt. bowl, layer 2 cups of the lettuce, tomatoes, cheese and peas, 3/4 cup walnuts and remaining lettuce. In small bowl combine the dressing ingredients. Spread 1 cup of the dressing over the top of the salad (do not toss). Cover and refrigerate salad and remaining dressing for several hours or overnight. Just before serving, top with remaining dressing and walnuts.
This is one of my favorite videos you've made too! I would love more garden to table recipes. Currently we're growing sugar snap peas, green beans, chard, and beets and carrots. Any recipes you have that involve those would be wonderful. Especially for the sugar snaps. Not sure how to eat those except raw.
I love coleslaw the same way. Can you do a video using the long purple beans. I am growing them for the first time this year.
Looks good Bri,
Thanks for the recipes! Will be making them soon! Do you have an Amazon store front? Love your salad spinner & those bowls!
Hey Bri , my friend HATED Coleslaw, too😝!
We were invited to a cookout , the Host had made the same style.
Steve couldn't get enough of it 🤭.
Delish 🎶.
JO JO IN VT 💞
Would love to see more videos like this!
Great video Bri.
I love fresh cabbage, especially the core it has a peppery tast put a little salt on it and it's really good
That looks good I could eat just like that without meat . Prayers 🙏 and Love 💖 From Oklahoma
Bri this was a really good video! Love the simplicity of the meal but I'll bet it's so rich with wonderful flavors! Bon appétit mon Ami 💞
Miss you Bri🤗🙏❤️
Awesome!
CHICKEN POT PIE
Serves: 6 Prep time: 30 minutes Cook time: over 1 hour total
Ingredients: PASTRY:
2 cups all-purpose flour
1 tsp. salt
1 1/2 cups butter, chilled and cut into thin slices
3 Tablespoon shortening
1/3 cup ice water
Glaze: 1 egg yolk & 1 Tablespoon water to brush on top of pie
Directions: In large bowl, combine flour and salt. Using pastry blender, cut in butter and shortening until mixture resembles coarse meal (work quickly so the butter does not soften). Sprinkle with ice water; rapidly blend together with a fork. Gather the dough into a ball, then flatten into a circle. Wrap in foil or handi-wrap: chill at least 3 hours or overnight.
Ingredients - FILLING:
2 quarts water
1 broiler/fryer chicken(3 to 4 lbs.), cut up or your favorite chicken parts to 3-4 pounds chicken.
1 bay leaf and 1 garlic clove, minced
1 1/2 cups fresh or frozen cut green beans
1 1/2 cups thinly sliced carrots
1 cup diced peeled potatoes
1/2 teaspoon dried basil
1/2 cup sliced fresh mushrooms
1 package (10 oz.) frozen peas
1 can(16 oz.)whole tomatoes, drained and chopped
4 Tablespoons butter
1/4 cup all-purpose flour
1 cup heavy cream or Half & Half
2 egg yolks
Salt and pepper to taste
6 pots (4 inch diameters)washed or 1 large pot or deep dish pie pan
Vegetable oil
Aluminum foil
For filling, place chicken, water, bay leaf, and garlic in Dutch oven. Bring to a boil; reduce heat and cook for 30-40 minutes or until chicken is tender (You can do this the night before). Remove and debone chicken; set aside. Skim fat off from the stock. Add beans, carrots, potatoes and basil; cover and simmer 12-15 minutes or until vegetables are tender. Add mushrooms, peas and tomatoes; cover and simmer 3-5 minutes. Drain vegetables and reserve stock; set aside.
Melt butter in another large kettle. Whisk in flour and cook until bubbly; stir in 1 1/2 cups of reserved stock. Freeze remaining stock. In a small bowl, stir together cream and egg yolks. Whisk into
the sauce; remove from heat. Season with salt and pepper.
Gently fold in reserved chicken and vegetables.
To assemble pot pies you can make individual one or 1 big one but it will take longer to bake, brush pot(s) with oil. Line each pot with a 15 inch x 12 inch piece of foil; pressing the foil
gently down into the pot and being careful NOT to tear it. Fill each
pot with about 1 1/2 cups of the filling; leave about 1/2 inch headroom;
set aside. Roll pastry to 1/8 inch thickness; cut into six 6 inch circles.
Place 1 circle on each pot, turn down the edges and flute the ends.
Cut 3 small steam holes in the center of each pastry. In small bowl, lightly beat glaze ingredients; brush on top of each crust.
Place pots on a baking sheet. Bake at 425 degrees for 30-35 minutes or until crust is browned and the filling is hot and bubbly.
Place one stick with seed packet in each pot before serving.
Why would you post a recipe on someone else video?
Best way to make kale salad!!!❤️😋💕
Love these types of videos!
Been through Newton Grove many times on our way to Topsail Island.
More cooking videos please 😅😊
Wonderful cooking video!!! ❤🎉
Great memories made at Eddie’s!
Oh I just love this video I enjoy it so very much
Yum!! ❤ I love these kind of videos! It helps with what can be done with the “garden to the kitchen!”
I can wait to get my garden going on our new family property! Hoping house will be started in September! We thought it would start in July!😢 But it moving forward!!
What you made for coleslaw was our base. We would add some pineapple or apples sometimes. also paprika.
All I can say is yum!